Monday, November 4, 2013

Whatever the Name, A Seafood Boil Hits the Spot

Whether you call it Frogmore Stew, Beaufort Boil, or a Tidewater Boil, this delicious and simple dish consisting of shrimp, corn on the cob, sausage, and potatoes, seasoned with the world famous Old Bay Seasoning, is a surefire way to draw everyone's palates into vacation mode. It's a pretty easy thing to prepare - just remember not to overcook your shrimp!

There are several great places in Sunset Beach where you can get your shellfish and all fresh off the local fishing boats. My family frequently stops at Bill's Seafood at Sunset (Just this past week, the scallops we picked up there were fantastic - we pan-seared 'em in butter and garlic. Yum!). But there are numerous fine places to pick up something fresh and fine, such as Captain Jacks in Ocean Isle, or head to the docks at the Calabash River for a look at what the fleets have brought in each afternoon and maybe pick up a few pounds from Popeye's shrimp stand on Beach Drive near Sunset Beach.  If Mother Nature keeps the water above 50 degrees F, North Carolina shrimpers can net all year round!

Oh, and don't forget to stop by Beck's and buy a bottle of their fantastic cocktail sauce for dipping!

Frogmore Stew

Ready Time: 40 min | Servings: 4
Ingredients:
  • 3 quart Water
  • 1/4 cup Old bay seasoning
  • 1 lb New red potatoes
  • 1 lb Hot smoked sausage links, cut into 2 inch pieces
  • 4 ears corn - husked, cleaned and quartered
  • 1 lb Large fresh shrimp, unpeeled
Directions:
  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve with cocktail sauce.
Recipe from Simply Cookin'